Red Wine Braised Beef Short Ribs w/ Warm Vegetable Salad

This happens to be the second recipe for braising I’ve posted… By now if think you’re starting to get the hint that it’s indeed my favorite cooking method. It’s something about the warm, deep flavors that I love!

So, first things first. Season your beef short ribs with salt, pepper, and fresh thyme. Then sear until they are deep golden brown.


In case you don’t know, this is what fresh thyme looks like. I just picked mine today! 😊

Next thing is to prep your aromatics. Mirepoix + garlic (mirepoix is carrots, celery, and onion)

Roughly chop them. When the ribs were done browning, I removed them from the pan (they aren’t done yet. You’re not looking to cook the meat fully when searing) I add some bacon fat to the pan (you could use any fat you’d like) just to add a little more flavor, and I added my aromatics to soft, but not get brown.

Then I added a few tablespoons of tomato paste and cooking it out in the fat for about 4-5 minutes, and add dried basil leaves.

Then I deglazed the pan with red wine. I used cooking wine. If you don’t use cooking wine, use a wine you are comfortable drinking.

The mixture will thicken after a few minutes, then add the short ribs back and cover almost fully with water or beef stock. Cover and bake in a 325 degree Fahrenheit oven for 1-2 hours.


They came out bubbling, hot, and smelling amazing! (I added a couple whole thyme sprigs on topped the last 15-20 minutes for more flavor.)


For an accompaniment, I mad a warm vegetable salad. I had zucchini and portabello mushrooms in the refrigerator. The mushrooms were on their last leg, so I knew they had to be incorporated. The bad thing, I don’t usually eat mushrooms alone, so the zucchini HAD to be used with it.

I started by cutting the zucchini into long planks and seasoning with salt and pepper, then coating it in oil.

Next, I grilled the zucchini and did the same with the the mushrooms.


For a vinaigrette. I used lemon zest and juice, fresh thyme (chopped), salt and pepper. I tossed it all together, and it wasn’t the prettiest thing, but it sure tasted refreshing!


This dish will get your senses tingling and make you keep wanting more, even though it’s very filling. The tender short ribs didn’t even need a knife to cut through them. And the refreshing salad cut the richness of the meat. A perfect pairing in my opinion.



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